Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
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Current trends towards the use of ingredients from natural origin in food, cosmetic and pharmaceutical industry, place macroalgae as a good reservoir of novel compounds. Among them, lipophilic major pigments such as chlorophylls and fucoxanthin, are of great interest because of their multiple applications as bioactive compounds and dyes. In this work, a mid-polarity medium was used to extract pigments from twenty-four species from North coast of Spain, including brown (Phaeophyceae) and red macroalgae (Rhodophyta). The fucoxanthin and chlorophyll a content was assessed by means of two different methods, spectrophotometric and high-performance liquid chromatography coupled to diode array detection (HPLC-DAD). The effect of dried processing on the pigment content of selected species was also evaluated. A linear relationship between the extractability of fucoxanthin and chlorophyll a was observed, being the highest content recorded among members belonging to the order Fucales and Undaria pinnatifida. This work provides good insights about the content on pigments in Spanish North Atlantic macroalgae with future commercial value in different industrial fields, as well as a critical overview of the suitability of the quantification methods and challenges related to their effect in results evaluation.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
Food Research International
Rubiño, S., C. Peteiro, T. Aymerich, and M. Hortós. 2022. "Major Lipophilic Pigments In Atlantic Seaweeds As Valuable Food Ingredients: Analysis And Assessment Of Quantification Methods". Food Research International 159: 111609. doi:10.1016/j.foodres.2022.111609.
Grant agreement number
INIA/ /RTA2015-00010-C03-01/ES/ /
Funcionalitat i Seguretat Alimentària
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